Sugar-free Weight Watcher Blueberry Muffins

This is an adaptation to the Weight Watcher Blueberry Muffin recipe I had posted a while back, where I have substituted the sugar for sweetener. My sister, who was going sugar-free, developed appendicitis over the Easter Weekend and while she was in hospital I baked these for her to eat when her appetite returned. I tried a couple as well and they really were yummy!

Ingredients:

200 g Plain White Flour  

1/2 teaspoons (level) Bicarbonate of Soda  

2 teaspoons (level) Baking Powder  

75 g Splenda sweetener  

1 pinch Salt  

75 g Margarine, Soft, Polyunsaturated, melted  

100 g Low Fat Natural Yogurt  

100 ml Skimmed Milk  

1 medium egg

200 g Blueberries, fresh or dried  

Method:

1.       Preheat the oven to Gas Mark 6/200°C/400°F. Line a Yorkshire pudding tin or muffin tray with 12 muffin or cup cake cases.

2.       Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk and egg together.

3.       Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.

4.       Gently stir in the blueberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.

5.       Transfer to a wire rack and cool or eat warm.

Recipe adapted from http://www.weightwatchers.co.uk/food/rcp/RecipePage.aspx?recipeId=7007752